This southwest-inspired casserole cooks up very quickly and is perfect for any meal. You can dice and cook your own potatoes, onions and peppers, or take a shortcut by using a bag of frozen potatoes O’brien with onions and peppers already mixed in. Be sure to add a dollop of sour cream on top of this casserole when serving, and top with your favorite hot sauce if you like it spicy!
- 2 Tb. olive oil
- 2 Pounds Hempler's Chorizo
- 1 (4 oz.) can diced green chiles
- 1 bag frozen Potatoes O'Brien with diced peppers and onions
- 1 can black beans, rinsed and drained
- 2 cups shredded Colby Jack or Pepper Jack cheese
- Sour cream and hot sauce for topping (optional)
Preheat your oven to 350 degrees Fahrenheit.
In a large nonstick skillet, heat 1 Tb. olive oil over medium heat. Add the Chorizo and diced green chiles and cook, crumbling with a wooden spoon, until meat is browned and cooked through (about 7-8 minutes). Remove meat from the skillet and set aside.
Add another 1 Tb. olive oil to the skillet and cook the frozen potatoes over medium heat, stirring often, until hot and browned (or alternatively, cook together 1 pound fresh diced potatoes, 1 cup diced green and red bell peppers and 1 cup diced onion, adding salt & pepper to taste).
Add the meat mixture back into the skillet, and then mix in the black beans.
Pour the entire mixture into a 9x13" greased baking dish. Cover with foil and bake for 15 minutes. Remove foil, top with shredded cheese and bake for another 5-10 minutes until cheese is melted.
Serve immediately with sour cream and hot sauce.